Why You Should Never Eat Airplane Food

Airline meals may have come a long way as the result of high-pairing partnerships with chefs like Daniel Boulud and revamped menus that bring innovation back into the galley. But still, the idea of bringing food on a plane—and the idea of eating an in-flight meal—has Conde Nast Traveler editors divided.

NO THANKS

"Calorie counts on an airplane meal are pretty high—between 255 and 360 per food item—and while I'm not one to be so concerned about gaining weight, science has shown us that eating a lot of fat and sugar in the air can leave us feeling bad (and even grumpier about the whole travel experience.) Instead, I'll bring foods that not only work around the cabin humidity, recycled air, and air conditioning that dulls my tastebuds, but also give me energy and keep me feeling light: carrots, grains tossed in a light vinaigrette, dried or fresh fruit, and trail mix. I can pack what I want to eat, and eat when I like. And yes, besides the health concerns, I also just don't like the thought of eating something that's most likely been produced on an assembly line with tens of thousands of other meals." -Katherine LaGrave

"I unequivocally refuse to eat free airplane food (and I usually love free stuff, especially when it’s food). I think it's unwise to eat salty, stale food at 36,000 feet—it usually just bloats you, gives you indigestion, and leaves you feeling awful upon arrival. Who wants to arrive at their next destination feeling like a sad roly-poly? I get that people do it just to pass the time, but I’d rather saddle up with some almonds and wait until I land to grab some grub, since that’s usually what I’m most excited to do first anyway. If it’s a long flight, I’ll have something light before take-off and hope it holds me over." -Betsy Blumenthal

CHICKEN OR BEEF?

"Is airplane food anything like prison food? I don't have first-hand experience, but I do know something about being in a confined space, with few options, and a ravenous hunger born of stress, adrenaline, and a change in pressure (physically, or metaphorically). As a result, I will eat pretty much anything the flight attendants put in front of me. Free bag of 'Asian-inspired' nuts? Sure. Fried rice at 6 a.m.? You bet. An extra roll to go with my pasta entree and crackers with cheese spread? Sounds healthy—let's do it. However, I would eagerly pay for a Beecher's breakfast sandwich on Alaska Airlines, or nasi uduk on Singapore Airlines, instead of dropping $10 on a stale turkey sandwich from the airport fridges." -Laura Redman

"I'll admit it: I'm a recent airplane food convert. I usually conk out as soon as the plane makes it to 10,000 feet, but after a recent flight on Copa Airlines, I'm changing my methods. Flying on a three hour flight from Orlando to Panama City, I was fed three times in coach, each meal more and more exciting than the last. Fresh empanadas, check. Actually delicious ravioli, check. Free liquor (it counts), check. The flight attendants were so concerned that my travel companion slept through meal time that they left her tray table covered in food options in case she woke up. I'm a picky eater so I won't say I'll gobble down every hot tray a flight attendant places in front of me. But I'm way more willing to at least give it a shot." -Meredith Carey